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Topic: Help with Bakers % (Read 968 times)

Being a newbie to baking(pizza), this whole bakers percentage is getting the best of me. Maybe because I suck at math or maybe bc I havent came across a good explanation. So take this recipe in bold for example:

The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:

Being a newbie to baking(pizza), this whole bakers percentage is getting the best of me. Maybe because I suck at math or maybe bc I havent came across a good explanation. So take this recipe in bold for example:

The formulation I used for eight 300 (plus a gram or 2) gram dough balls is as follows:

Add up all the % in the formula. In your example that would be 163.84%

To figure out how much flour to base the formula on, take the total amount of dough you need, and divide by the sum of the %.

For example, say you wanted to make (2) 300g pies. You would need 600g of dough if you didn't waste any. Let's add 2% extra for waste, so you need 612g of dough. To figure out how much flour you need, divide 612g by 163.84%, and you get 373.5g. You can apply your baker's % to this number to figure out the other ingredients.

This way you can always easily scale the entire formula up or down by multiplying the weight of the flour you're using by the percentage for each ingredient. Then you will know the exact weight to use for all other ingredients based on the weight of the flour.

Thanks all . Let's say I wanted to use this recipe to make 2 300g balls. I know the percentages would stay The same but how do I figure our each ingredient in grams??

Camaro10, you should go back and read reply #2 from TXCraig1. The example he gave you was exactly what you are asking for. He showed you how to scale a recipe based on the baker's percentages. You can use that process to scale up or down, as needed. He included a 2% increase in the dough weight to account for waste because there is always some residue that you leave behind in your mixing bowl and on your tools.